“This hot and savory soup is easy to make and it is packed with deep, umami flavor.”
IngredientsNutrition25 gdried funghi porcini or 25gshiitake mushrooms250 ghot water1 tablespoonsunflower oil2 shallots, chopped2 garlic cloves, chopped1200 mlvegetable broth, from 1 cube1 thumb sized piece ginger, peeled and grated (about 1 tbs)2 tablespoonssoy sauce2 stalksbok choy, cut into bite size pieces1 1⁄2 teaspoons chinese mixed spice1 teaspoonchili powder100 gdried rice noodles
DirectionsSoak dry porcini mushrooms in 250 ml of hot water for 5 – 10 minutes. Drain, but save the water.In a large pot over medium heat sauté shallots and garlic in the oil for 3 – 4 minutes until onions are translucent and garlic is fragrant.Add porcini mushrooms, the water they soaked in, vegetable broth, ginger and soy sauce. Bring to a boil, then reduce heat to low, cover and simmer for 10 – 15 minutes.Add bok choy and cook for 5 minutes, until tender.Before serving stir in Chinese spice mixture and chili powder.Meanwhile, prepare the rice noodles according to the instructions on the package. Drain and divide noodles among four bowls. Add bok choy soup to the noodles.
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